Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
One of the most popular traditions here in the UK is the Cream Tea.
A Cream Tea, also known as a Devon Tea, Devonshire Tea or a Cornish Tea, consists of a light repast of hot pots of tea accompanied by fresh butter scones, butter for spreading, red fruit preserves, and clotted cream.
I had my very first Cream Tea one year while we were down in Devon
visiting Todd's late Aunt Doris. We enjoyed it sat in a lovely tea
room, looking out over the Bristol Channel, opening out into the Irish
Sea.
We had rain the whole time we were down there, but that day the
sun was shining brightly. Although we don't drink tea or coffee for religious reasons that has never hampered us from enjoying a Cream Tea as they always offer herbal infusions as well.
I fell in love with the tradition of Cream Teas on that day and with clotted cream!
The scones used are more often than not fruited scones. You can find my recipe for them here. You wouldn't think that scones with raisins, sultanas or currants in them would taste that good topped with jam and cream, but surprise!
They are fabulous! This recipe I am showcasing here today, Cream Tea Trifle Pots is loosely based on the idea of the Cream tea, or at least the scone, jam and clotted cream aspect of it!
Fresh scones are crumbled into the bottom of pretty glasses. Pick your prettiest ones because this dessert surely deserves to be shown off in the best way!
You drizzle a bit of sherry mixed with honey over them. I have used apple juice because we also don't do alcohol for religious reasons. The juice and honey work beautifully.
Over that you spoon a mixture of sliced fresh berries which you have stirred together with strawberry preserves. If you have never mixed your fresh berries with a bit of jam, you are really missing out on something special. The jam really enhances the flavour of the fresh berries.
Over that goes a layer of fresh custard. I bought mine ready made from
the chiller cabinet at the shops the other day, but you can also find my
recipe to make your own here. Failing that you could just use vanilla pudding. It will be sweeter than custard though as custard is not really overly sweet.
Finally you top each pot off with a dollop of lovely clotted cream and a fresh berry. I know that finding clotted cream is very difficult outside the UK. In America all dairy products need to be pasteurised, which is why its hard to find it there. You can just use plain whipped cream, or you can try to make your own.
You could also substitute creme fraiche or mascarpone cheese. Although mascarpone would work on its own as a substitute for clotted cream, you can make a more convincing faux clotted cream with the addition of heavy whipping cream.
Combine 1 part heavy cream with 2 parts mascarpone cheese and beat until the mixture resembles whipped cream with soft peaks. If you wish, you can flavor the mixture with vanilla extract, lemon extract or sugar to taste. For this purpose I would leave it plain.
*Cream Tea Trifle Pots*
Serves 6
Easy to make and even easier to eat! Inspired by the flavours of the traditional British Cream Tea.
400g sliced fresh strawberries (2 cups)
4 TBS strawberry preserves
4 currant or sultana scones
3 TBS apple juice or sherry mixed with 1 TBS liquid honey
500ml prepared custard (2 cups)
227g tub of clotted cream (about 1/2 cup)
fresh berries to garnish
Put your sliced berries into a bowl. Stir together with the
strawberry preserves and set aside. Crumble the scones into 6 dessert
glasses. Whisk together the apple juice/sherry and honey. Drizzle over
the crumbled scones in the glasses.
Divide the fruit mixture between the
glasses. Top each with an equal amount of custard. Spoon a dollop of
clotted cream over top of each and garnish with a fresh berry.
Refrigerate if not serving right away.
Whether you choose to make this really simple by using ready made products like the scones, custard and cream, or you choose to do it all from scratch, your family is bound to enjoy this lovely cream tea dessert in a glass! Bon Appetit!
I think scones have to be one of the most popular of all the quick breads. Similar to the North American biscuit, but not quite the same. Typically scones are a bit sweeter than North American Biscuits, not to be confused with cookies! We may call cookies biscuits over here, but if you go to North American and request a biscuit with your cup of tea you are going to get something like a scone! Not that that would be disappointing or anything, but I'd rather dunk a Digestive Biscuit than a scone!
I have to say I have never bought a scone in a shop that I enjoyed as much as I enjoy the ones I make at home. Tis true. I admit it. I may be a bit of a scone snob though . . . and I've never been known to turn one down, shop bought or not. I'm just saying that homemade ones are infinitely better than any you will find in a shop.
There are a few things that you can do to make sure you scones are always light and well risen with straight sides.
- Handle the dough as little as possible. Try not to over mix the liquid ingredients into the dry. You can knead them very gently to bring the dough together, but take care not to over do it, a few gentle turns should do the trick.
- Pat, don't roll. I find that patting the dough out gently with my hands yields a much more tender scone.
- Use a sharp floured cutter to cut them out and use a sharp tapping motion, straight up and down. Do not twist the cutter, or your scones will be lopsided and raise unevenly.
There are all kinds of delicious scones available today. I have posted quite a few tasty versions of the Scone, including my absolute favourite version . . . Maple Walnut. Today however I wanted to show you a version that is a tiny bit different.
These are like a cross between a savory and a sweet scone. There is no sugar in them at all . . . but the apple that you grate into the mix does add a bit of sweetness that goes so very well with the strong cheddar that is also in the mix.
The result is a delicious scone with a tender wholesome crumb. I love the melted cheese on the outsides and I can tell you they make a lovely light lunch with a slab of cheddar and some good mango chutney!
*Apple and Cheddar Scones*
makes about 8
Printable Recipe
Beautiful scones, moist and tender on the inside and yet crisp on the outside. Apples and cheese, the perfect combination!
225g of self raising flour (1 2/3 cups)
1/2 tsp salt
1 tsp baking powder
50g of unsalted butter, chilled (3 1/2 TBS)
1 tsp dry mustard powder
75g extra mature English cheddar cheese, grated (3/4 of a cup)
1 eating apple, washed and dried
100ml of milk (6 1/2 TBS)
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet and set aside.
Sift the flour into a bowl along with the salt and baking powder. Drop in the butter and then rub it in with your fingertips until the mixture resembles fine bread crumbs. Stir in the mustard powder and 2/3 of the cheese. Grate the apple into the bowl, using the large holes of a box grater. Discard the core and pips. Mix well to coat the apple with the flour. Pour in the milk and mix together with a round bladed knife to make a soft dough. Turn out onto a lightly floured surface. Pat out to about 1/2 inch thickness. Cut into 8 rounds. Gather together the scraps and repeat as necessary. Place onto the baking sheet, leaving some space in between. Sprinkle the remaining cheese evenly over top of them all.
Bake in the heated oven for 15 minutes, until well risen and golden brown. Scoop off onto a wire rack to cool. Serve warm, or cold as desired.
Note: I like to use a 3 inch round cutter for these.
I felt a bit blue a few days ago. Its not easy to go from living with a whole house filled with people, down to two people and then down to just one. Especially under the circumstances.
I decided I needed a bit of cheering up! One thing which I really enjoyed when I was living in the UK was the traditional Afternoon Tea. I decided that if I needed cheering up, I needed a traditional Afternoon Tea!
Just because you live on your own, it doesn't mean that you can't enjoy some of the finer things in life which other people get to enjoy, right? Right!
I resolved this year to get as much joy out of life that I can for whatever time I have left. Alone or not. Covid or not. I can make each day an adventure with just a tiny bit of effort!
Most people confuse the term Afternoon Tea with High Tea. They are not the same thing, nor are the terms interchangeable.
Afternoon Tea is very much the British tradition of sitting down mid or late afternoon to a treat of tea, finger sandwiches, scones and cake. It was very much an upper class thing and was not intended to replace dinner.
The Upper Classes usually ate their dinners much later in the evening, so as an attempt to fill the gap in between lunch and dinner they indulged in afternoon tea.
High tea came about largely to appease the working class in the 19th century. Working class people had no time, nor the luxury to stop working for such a treat as afternoon tea. Often they would arrive home starving at the end of the day.
At that time tea was served with heartier dishes. Dishes meant to sustain a people who had been working their pegs off all day. Something hearty, perhaps a tidbit of sweet, washed down with hot cups of tea. Supper is still called "Tea" in working class Britain.
Unless you are on Scotland of course where a Afternoon Tea will take on some sort of hot and savory foods. A mix of High and Afternoon Teas.
One thing you will want to serve with your Afternoon Tea is something savory. Nothing hot, but a mix of finger sandwiches and other cold savories are fine.
Today I made a mix of my favourites. Cucumber with mayonnaise on white bread rounds. Cheddar Cheese and Branstons Pickle on whole wheat squares. Both were bite sized. You don't want huge sandwiches. Only tiny bites.
One thing with sandwiches is you must always spread any filling right to the edges. Nobody wants to be eating a dry piece of bread without any filling. Bite sized is right for a tea. Something which can be consumed in only one or two bites.
Dainty fare. I have wonderful memories of my mother making sandwiches for tea parties when I was growing up. Crusts always removed. She would give us the crusts to eat. We loved them
Everything was always dainty and genteel.
I also took the liberty of boiling an egg so that I could make myself a deviled egg. This time I cut the egg in half crosswise instead of lengthwise. That created tiny little cups. With a tiny sliver cut off the end of the rounded end so that they stood perfectly upright.
Rule of thumb when making deviled eggs. One don't overcook or undercook your eggs. I use an electric egg boiler. Two use 1/2 TBS of mayonnaise and 1/2 tsp grainy Dijon mustard for each egg yolk used. Mash together until fairly smooth and stuff your eggs.
A sprinkle of paprika and everything looks so pretty.
Some other sandwich ideas would be, deviled ham, egg with cress, tomato and cheese, tuna salad, etc. Just make sure your bread is fresh, buttered to the edge and the crusts are cut off.
Of course Afternoon Tea requires that there be some scones present. I made a small batch of my classic English Scones.
These are the scones you will see at every tea room across the UK. They are beautifully buttery and crumbly. Perfect in short.
As you can see my recipe rises nice and tall and is studded with sticky raisins. You can leave them out if you wish, but raisins are quite traditional.
I remember thinking it was rather odd to be having raisins in your scones when you were going to be having cream and jam with them, but it totally works. Trust me on this.
These are meant to be served at room temperature, split and then spread with butter. You will want to have some whipped heavy cream to serve with them along with some jam.
In the UK traditionally they would serve clotted cream with these along with the jam. Clotted cream is such a gorgeous thing. Heavy cream which has been heated just to the point where it forms thick sweet clots, with a buttery crust on top.
It is almost impossible to replicate anywhere else in the world. Trust me on this. Once you have had the real thing, nothing else comes close. Today I made do with just whipped cream, and some cherry jam.
t
Classic English Scones (small batch)
Yield: makes 5 scones
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
These are buttery and flakey tender with just the right amount of sticky sultanas. Serve with cream and jam for a real treat!
Ingredients
- 175g self raising flour ( 1 1/4 cups)
- 3/4 tsp baking powder
- 37g of cold butter (2 3/4 TBS)
- 15g Caster sugar (1 1/4 TBS, superfine sugar)
- 40g sultana raisins (1/4 cup)
- approximately 75ml milk (scant 1/3 cup)
- 1 large free range eggs, beaten
- granulated sugar to sprinkle plus flour for dusting
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Butter a large baking tray. Alternately line it with greaseproof paper.
- Measure the flour into a bowl along with the baking powder. (Pour the flour in from on high to aerate it.) Whisk together. Drop in the cold butter in bits. Using your fingertips rub the butter in quickly until the mixture resembles fine dry bread crumbs. Stir in the sugar and raisins.
- Beat the egg. Remove and set 1 TBS aside. Add 60ml (scant 1/4 cup) of the milk to the eggs and beat together. Add this to the flour mixture. Mix together with the rounded end of a butter knife to form a soft but slightly tacky dough. Only add the remainder of the milk if your dough is too dry and you want to absorb any dry bits in the bowl. The dough should NOT be too wet, but not too dry either.
- Tip out onto a lightly floured surface and knead gently a couple of times to bring well together. Gently pat out to 1 inch thick. Using a sharp round 3 inch cutter, cut out rounds, using a direct up and down motion.
- Do not twist the cutter. Place the cut out scones an inch or so apart on the baking sheet. Gather any trimmings together and repeat until you have 5 scones.
- Brush the tops of the scones with the reserved beaten egg and sprinkle with a bit of granulated sugar. Don't let the egg drip down the sides.
- Bake for about 10 minutes, until risen and golden on top and bottoms. Remove to a wire rack to cool. Store in an airtight container. Best eaten on the day. Any leftovers can be frozen for several months.
Of course the center attraction of any Afternoon Tea, aside from the scones, is the cake. There is always a cake to be enjoyed. Usually a Victoria Sponge. But any cake will do.
Any cake that can be enjoyed with hot cups of tea. Today I small-batched my Traditional Victoria Sponge Cake to make a cake that is only 4 inches in diameter, which is perfect for just one person. Yes, there will be leftovers. Ask me if I care. 😋
This was the perfect size for me. It cuts into exactly four slices. One for me to enjoy today with my tea party and three more for another time.
They are not overly large slices, but after you have eaten several finger sandwiches and a scone, you don't really need an overly large slice of cake.
Classic Victoria Sponge Cake (small batch)
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! This is a smaller sized version of the original. You will need two four inch baking tins.
Ingredients
For the cake:
- 85g butter (6 TBS)
- 85g caster sugar (scant 1/2 cup)
- few drops vanilla extract
- 1 large free range egg plus 1 egg yolk, beaten
- 85g self raising flour (a scant 3/4 cup)
To finish:
- 2 TBS raspberry jam
- icing sugar or granulated sugar to dust the top
Instructions
- Butter and base line two 4-inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
- Cream the butter, sugar and vanilla together until light in color and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
- Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the center of each.
- Bake on a center rack of the oven for about 20 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
- Once cooled, place one layer on a cake plate. Spread with raspberry jam. Place the other cake on top, pressing down lightly. Dust with icing or granulated sugar.
HOW TO MAKE A PROPER CUP OF TEA
1. You will need a kettle to boil your water in and a good clay or ceramic tea pot. These have the best heat retention.
2. Warm your tea pot with some boiling water and discard. Never make tea in a cold tea pot. The flavor is much better when you warm the pot first.
3. For black tea, your water needs to be boiling in order to make a proper cup of tea. Don't be tempted to use hot water dispensers and the like. Only a proper kettle will do.
4. Measure your tea into the warm tea pot and add boiling water. How much depends on how many cups you are making.
5. Cover and leave to steep for four to five minutes for strong tea, or three minutes for a weaker infusion.
Have your tea cup ready along with any add-ins such as milk, cream, sugar, lemon wedges, etc. I like a china cup or a mug.
This was the perfect way for me to enjoy my afternoon and a wonderful distraction from all of the sorrows of the world, real and imagined.
I was able to sit and enjoy a nice hot cup of tea and a few treats that I normally wouldn't indulge in, all by myself. And it didn't matter that I was all alone with it. And why not After all, I am more than worth the effort. You are too.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
What can be better than some lovely scones on a late afternoon . . . all short and buttery . . .
flakey and tender . . .
There are sweet scones, just perfect with jam or marmalade, and a nic ehot cuppa . . . and then there are savoury ones, just right for serving on their own, or with breakfast or lunch or supper on the side.
I like them both equally. Both are lovely . . . but how can you improve on perfection??? How indeed!!
By stogging some savoury scones full of cheese and then baking them, that's how!
Lovely savoury scones, with a bit of crunch from the polenta, but short and flakey and filled with Double Gloucester Cheese . . . oozing out when you bit into them . . . perfect with soups, or stews . . .
Chili Con Carne . . . salads, or even on their own. This is my best idea yet, I think! Very moreish!
*Cheese Filled Cornmeal Scones*
Makes 12
Printable Recipe
Short and scrummy and stogged full of lovely oozing Double Gloucester Cheese!
7 ounces plain flour (1 1/2 cups)
2.5 ounces coarse polenta (1/2 cup cornmeal)
1 TBS baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
3 spring onions, trimmed and chopped
3 ounces cold white vegetable shortening (Trex or Crisco)
125ml of whole milk
125ml of sour cream
4 ounces Double Gloucester Cheese, cut into 12 cubes (Can use Colby or Monterey Jack Cheese)
Preheat the oven to 220*C/425*F/ gas mark 7. Dust a baking sheet lightly with flour. Set aside.
Sift the flour into a bowl along with the baking powder. Whisk in the salt and cornmeal. Drop in the fat and rub it in lightly with your fingers until the mixture resembles coarse crumbs. Stir in the Cayenne pepper and the onions. Beat together the sour cream and milk. Stir into the flour mixture with a fork, using only as much as you need to form a soft dough. (You may or may not need it all.) Do not overmix.
Dump onto the baking sheet and knead lightly about 10 times. Pat our into a 12 by 8 inch rectangle. Using a pizza cutter for ease, or a sharp knife, cut the rectangle into 12 (4 by 2 inch) smaller rectangles. Place a cube of cheese about 3/4 of an inch from one short edge. Moisten the edges all around with water and then fold the dough over the cheese to form a 2 inch square. Firmly pinch the edges all the way around to enclose. Spread out on the baking sheet.
Bake 12 to 15 minutes, or until well risen and lightly browned. Serve warm. Store any leftovers, tightly covered, in the refrigerator.
Note - You can reheat any leftover scones by wrapping in foil and heating in a 180*C/350*F/ gas mark 4 oven for 10 to 15 minutes, or until heated through.
One of my favourite things that I love about Easter are Hot Cross Buns. It has been ever so, since I was a child. What a treat they have always been . . . sweetly spiced and studded with fruit and citrus, with those little icing crosses piped along the tops!
They are a bit fussy to make and involved a lot of time, and so sometimes I just like to make hot cros scones instead. Nobody really complains. Actually I have both to hand. I like to make a hot cross bun and butter pudding after Easter, and only a hot cross bun will do for that . . . but we also like to enjoy these over the holidays, with a nice hot drink.
They are quick and easy to make and incredibly tasty . . .
With just the right amount of fruit and spice . . .
With the lovely short buttery texture that we love in scones . . .
Just look at how nice and high they rise! Seriously flaky!
With just the right amount of icing piped across the tops for that sweet touch we love. These truly are beautiful. To enjoy on Easter morning, or in the afternoon with a hot drink. You can't lose!
*Hot Cross Scones*
Makes 8
few TBS cream for brushing
Preheat the oven to 200*C/400*F. gas mark 6. Line a large baking sheet with baking paper. Set aside.
Sift the flour into a bowl along with the baking powder, allspice and cinnamon Stir in the orange peel, salt and sugar. Drop in the butter. Rub it in with your finger tips using a snapping motion until the mixture resembles coarse crumbs. Stir in the fruit. Whisk together the egg and cream. Stir this mixture into the with a fork until it starts to form a soft dough. Tip onto a lightly floured surface and knead gently a few times until you have a smooth mixture. Pat the dough out to 1 inch thickness. Stamp into rounds using a 3 inch round cutter. Try not to twist the cutter or your scones will be lopsided. Sharp up and down tap will do the job nicely. Place evenly spaced apart on the baking sheet. Brush the tops with some cream and then bake the scones in the preheated oven for 20 minutes until well risen and golden brown. Leave to cool completely on a wire rack.
To make the icing for the crosses, whisk the icing ingredients together until smooth and thick. Spoon a cross onto each scone. Let stand to set the icing before serving. Delicious!
Todd enjoys his spread with a bit of butter. He can afford the calories. I cannot, but that's not a problem because they are tasty enough for me even without any butter! Bon Appetit!
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